Farro 101 – Everything You Need To Know

Farro is a pretty trendy grain these days which is funny because technically it’s the oldest grain to exist.

Farro comes from a strain of wheat called Emmer Wheat and it is believed that all grains that exist today have derived from this original strain. So like I mention in the video, Farro is kind of like the great-grandmother of grains.

It falls somewhere between wheat berries and barley as far as taste and texture and could easily be used in place of brown rice (although farro has gluten and brown rice does not).

There are three types of farro:

Whole Farro is the whole seed (it still has the outer layer of bran in tact). It is the least processed form of faro but does need to be soaked and takes up to 50 minutes to cook. Whole faro is very creamy when cooked up so it works great in dishes like faro risotto.

Semi-Pearled Farro has some of the outer bran layer removed. It does not need to soak and takes about 25-30 minutes to cook.

Pearled Farro has the entire layer of bran removed and cooks up in about 15 minutes, no soaking required.

If you want to learn more about farro, be sure to watch the video below.

Now it’s your turn. Have you ever tried farro before? Do you have any fancy tricks or tips about this nutritious grain? I’d love to hear how you like to prepare it and/or any favorite recipes you may have.

Simply Cooked Pearled Farro

Yield:2 cups cooked farro

Prep Time:1 minute

Cook Time:20 minutes

Total Time:21 minutes

Ingredients:

1 cup of dry pearled farro

3 cups of filtered water

Directions:

Give farro a rinse under some cold water. Add the farro to a small pot with 3 cups of water. Bring everything to a boil, reduce the heat, pop on a lid and simmer for 15 minutes.
If there is still water in the pot when done cooking, drain the farro the same way you would drain your pasta. Enjoy!

I just made this salad I substitute tuna and some sweet onions I had on hand it came out delicious. I also love making your quinoa and Kale salad that is my go to. It is great all the time.
Dani please look at this recipe it is also good Caprese Di Farro by Gabriele Corcos and Debie Mazar on the cooking channel it also very good.
Thanks Dani I love your recipes and I have made quite a few

I tried (pearled) farro for the first time tonight. I cooked it as directed, then used it in a recipe for baked apple stuffed with kale, dried cranberries, and toasted pecans. It was absolutely delicious!

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Hi, I’m Dani. I'm a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I'll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS! Learn more about me.